Description
A delicious and creamy dish featuring braised cabbage cooked in coconut milk and flavored with curry, perfect for a comforting meal.
Ingredients
Scale
- 1 medium head of cabbage, chopped
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until translucent.
- Stir in the curry powder and cook for another minute.
- Add the chopped cabbage and stir to coat with the spices.
- Pour in the coconut milk and season with salt and pepper.
- Cover and simmer for 30-40 minutes, stirring occasionally, until the cabbage is tender.
- Serve warm as a side dish or main course.
Notes
- For a spicier version, add red pepper flakes or fresh chili.
- This dish pairs well with rice or quinoa.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Braised
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg